Golden Milk, 2 cup serving
honey to taste, 1/2 tbsp +/-
With the exception of honey, mix all ingredients to saucepan and heat to gentle simmer, remove from heat add honey, and enjoy in your favorite mug. (do not cook the honey.)
I discovered the following works great for making individual servings in bulk: once the turmeric, ginger, black pepper and oil have all cook down, add the whole can of organic unsweetened coconut cream or milk to the pan and continue cooking for a few minutes. Then add maybe a cup of water and continue to simmer down for a few minutes. Hit it with an immersion blender and pour the mixture into a small cupcake pan. I’ve also use the large cupcake pan but only fill it up about a half an inch in the bottom of each opening. You can also use ice cube trays but it will stay in them orange. Pop them in the freezer for a few hours, and then remove each puck from the pan or ice tray, and store in a large container in your freezer. Now whenever I want a nice cup of golden milk all I have to do is melt one puck concentrate in a mug of boiling water. This amount typically lasts over a month if I have one everyday.
Black pepper enhances bioavailability of Turmeric. Even just a little pinch of pepper can significantly boost levels. So unless you’re drinking this just for its amazing flavor, the black pepper is required to allow your body maximum absorption.
Also, please be aware that turmeric can slow blood clotting, and may interact with medication that slows blood clotting. Do not take turmeric without speaking to a medical professional if you are taking anticoagulant/antiplatelet drugs, or if you are concerned about blood clotting issues.